What is Mao Cai? Ask for answers

"Maocai" is a special dish in Chengdu, and the word "Mao" is a verb here. Prepare a pot of spicy and fragrant soup, and use a bamboo spoon to pack the dishes, usually one spoonful is one serving. Cook in a pot, then serve in a bowl and scoop another spoonful of the soup by the way.

There is no limit to the raw materials of steamed vegetables, which is similar to strings of incense, anything can be soured, and anything can be served. Maocai, a unique flavor snack in the western Sichuan Plain, has won the love of the masses with its unique taste and affordable taste. Steamed vegetables are cheap, spicy and fragrant, both to satisfy hunger and rice, guests can not only order at will according to their own preferences, but also after the dishes are ready, they can also add condiments at will according to their own taste.

The ** of Mao Cai is not high, and the per capita consumption is about 6-12 yuan, which is also consistent with the innate civilianism of Mao Cai, so at present, such Mao Cai restaurant businessmen are good. The spicy and fragrant steamed vegetables are not only loved by people in Sichuan and Shaanxi, but also in other places. The investment in opening a "6 fragrant vegetables" restaurant is not large, and the total investment is only about 1,000 yuan.

In recent years, with the emergence of some seemingly traditional but packaged catering varieties, we have to think about such a question. Nowadays, there are many people who invest in the catering industry, and some investors think that they have abundant funds, and they want to build an "aircraft carrier" at every turn-Sichuan, Lusu, Cantonese, Japanese cuisine, Korean barbecue, anyway, they must have everything, not only the facilities and decoration are luxurious, but the dishes are also high-end and precious. However, the consumer groups in the high-end catering market are limited after all, and everyone is vying for a piece of the limited market, which will inevitably lead to the diversion of customers and the thinning of profit margins.

We have worked the refinement, standardization and standardization of traditional food varieties, and at the same time carefully packaged them in a modern way of operation, so as to transform some of the people's favorite and affordable market delicacies to the market. For example, in the past, the street food and drink skewers of incense are now like a chain of stores. Another example is the porridge hot pot that has been popular in recent years, that is, a food trend formed after the clever combination of Guangdong raw porridge and Sichuan hot pot that everyone was accustomed to before.

I believe everyone understands that instead of rushing to build "aircraft carriers", it is better to build more "small speedboats". A bowl of porridge can sell a millionaire sister, and a bamboo stick can make a bunch of people rich, so today's bamboo basket can also make a big business. Business opportunities are everywhere, and it's up to you to seize those seemingly ordinary opportunities. ]

Mao Cai is actually a special cooking method in Chengdu, it is an alternative way to eat hot pot and string of incense, the same is a pot of spicy and fragrant soup (but it is different from hot pot soup, it can be drunk), and then put all kinds of lettuce you want to eat in a bamboo spoon and cook it in a pot (that is, it is a steam), and then put it in a bowl, and by the way, scoop a spoonful of soup.

When you go to the store, you can order dishes according to your taste, such as: boss, take a lettuce, another hairy belly, two bottles of beer! --On credit!

Hello, Mao Cai is not a dish, it is a characteristic cooking method in Chengdu, and the dish made by this method is called Mao Cai. Prepare a pot of spicy soup and pack the dishes with a bamboo spoon. Cooked, served in a bowl, and added to the soup, like a spicy hot auspicious look.

Attentive, welcome].

Mao Cai is a dish that uses meat, soy products, vegetables, seafood, and mushrooms as the main ingredients.

Mao Cai is a dish made of meat, soy products, green vegetables, seafood, and mushrooms as the main ingredients, which originated in Chengdu and has traditional snacks with Sichuan characteristics.

The most elaborate way to eat Mao Cai is "dry dish."", that is, put dried chili powder in a small dish, add salt, monosodium glutamate and other seasonings, and dip the hot vegetables in the pot in the dry dish gently, and then you can send it into your mouth, the taste is fragrant and spicy, and it is very delicious.

Method

Basic steps

Step 1: Boil the stock (large bone broth), take out the special pot (vegetable) pot, and add the stock.

Step 2: Add a portion of the base to the pot and bring to a boil.

Step 3: According to the customer's requirements, put all kinds of dishes into the vegetable basket and put the vegetable basket into the boiling (dish) pot.

Step 4: 1-3 minutes, put the vegetable basket into a bowl and pour the spicy oil of Xinhuai Hall, and the spicy and fragrant dish is ready!

Step 5: Put in spicy sauce and other condiments, of course, you can also put sesame paste (Xi'an people pay attention to eating).

Crafting the program

1. Make brine. Put the wok on the fire, boil the vegetable oil to 6 ripe, and then stir the Pixian bean paste (chop finely first), quickly put in the ginger rice and peppercorns and stir-fry the fresh soup immediately. Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments.

After boiling, the foam is removed to form brine.

2. Make the main material. Wash the vegetables, rabbit loin, eel, and duck intestines and cut them into 2 cm long and wide cubes; Cut the hairy belly and pork ring throat into about 4 cm squares. Cut the luncheon meat into thin slices about 4 cm square; Cut the vegetarian vegetables into slippery thin slices of about 3 cm.

Use a washed bamboo skewer to make a string of about thirty or forty grams.

3. Ironing. The brine pot is placed on the fire to keep it boiling slightly, and all kinds of dishes are scalded with skewers of bamboo skewers, and scalded and matured according to the heat of different dishes.

4. Dip and eat. Blanched and ripe dishes are served on a plate with chili noodles and sautéed salt, and are dipped in chili peppers and salt according to taste.

Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of green cabbage.

Seasoning: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean paste, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup.

Packaged

Vegetable oil is cooked, then cooled, add secret base, dried chili, Sichuan pepper, bean paste, fennel, star anise, sugar, stir-fry over low heat until the oil turns red, add cooking wine and white water (or stock).

After boiling for 10 minutes, add a variety of dishes (commonly used side dishes: potato chips, lotus root slices, cauliflower, vermicelli, rice tofu, kelp, bean sprouts, lettuce slices, fungus, water spinach, Xuewang, hairy tripe, wing tips, goose intestines, ham sausages, luncheon meat, etc.), and then add oil base (red oil, chicken essence, monosodium glutamate, salt, chopped green onions, minced garlic, sesame oil) and evenly serve.

1. Mao Cai is a traditional Han snack in Chengdu, which is slightly different from Malatang, and the word "Mao" is a verb here. Prepare a pot of spicy and fragrant soup, and pack the dish with a bamboo spoon Youxiang, usually one spoonful is one serving. Cook in a pot, then put it in a bowl, and by the way, scoop a spoonful of the soup and add the various seasonings prepared by the boss.

There is no limit to the raw materials of steamed vegetables, similar to strings of incense and hot pot, anything can be soured, and anything can be served. Maocai is a fast food with Sichuan characteristics.

2. How to cook vegetables:

1) Brine: After the vegetable oil is burned to 6 mature, the fresh soup is immediately fried after the bean paste, ginger and peppercorns are stir-fried, and then the black beans, ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments are boiled and the foam is called brine.

2) Blanching of the main ingredients: clean the ingredients to be eaten, and then put the hard-to-cook dishes into the brine first, and blanch them according to the heat of different dishes. Divination.

3) Eating: After cooking, take it out and put it in a bowl and pour in the prepared brine, and a bowl of very delicious hot pot cooking vegetables will be successfully made. It can be eaten with chili pepper and salt as needed according to your taste.

Mao Cai is a very famous dish in Chengdu, with meat, seafood, mushrooms, vegetables and soy products as the main ingredients, and then with auxiliary materials, after stir-frying to get a delicacy, it tastes delicious.

Mao Cai is also called hot pot dish, there are many ways to eat, there are brine type Mao Cai, hot pot type Mao Cai, white water type Mao Cai, three fresh Mao Cai, etc., the most exquisite way to eat is dry dishes. The dry dish is to put some dried chili peppers in a small plate, which will also add monosodium glutamate, salt and other seasonings, and then dip the hot dishes in the pot in the dry dish to extract the seasoning, and you can eat it, the taste is fragrant and spicy.

The origin of the cabbage.

1. The first theory is that the original origin of Mao Cai originated from Sichuan braised vegetables, Sichuan's braised vegetables and cold salad are full of flavor, and many people buy processed cooked food directly in the market for convenience and saving ingredients. Because the braised vegetables need to use brine, but the store does not want to waste the oil and water in the brine, so some spices, Chinese medicine and vegetables are added to it for blanching, so there is a steamed cabbage.

2. Another theory is that the original origin of Mao Cai was in the late Han Dynasty and the Three Kingdoms period, in the Western Han Dynasty, due to the large amount of well salt mining and use, the Sichuan people still taste, good and spicy eating habits have been initially formed. Zuo Si, a native of the Western Jin Dynasty, has five flavors in "Shu Du Fu", the sum of sweetness, five meat and seven vegetables, hazy and disgusting, and can practice the gods and nourish the blood.